The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's breads - 2/27/09

  • Pin It
dmsnyder's picture
dmsnyder

Today's breads - 2/27/09


Today, I baked SusanFNP's Currant, Fennel and Pine nut levain, Pain de Campagne from Daniel Leader's "Local Breads" and another batch of proth5's baguettes (with cold retardation).


David

Comments

pattycakes's picture
pattycakes

David, those loaves are gorgeous! I love the ears on the baguettes. What do you use to slash your loaves?


Could you describe the flavor of the current, fennel and pinenut levain?


Thanks for the treat--It makes me hungry just to look at the photo!


Patricia

dmsnyder's picture
dmsnyder

I use a Matfer lame for baguettes and a Pure Kamichi (sp?) tomato knife for the boules.


See:


http://www.thefreshloaf.com/node/10912/semolina-bread-fennel-currants-and-pine-nuts


David

Floydm's picture
Floydm

Lovely breads.

dmsnyder's picture
dmsnyder

David

cake diva's picture
cake diva

Dave,


I'll try the fennel and nut bread this weekend; it sounds like a great snacking bread... I am envious of the look of your baguettes; I will have to do more designed experimentation to identify the right conditions for my home oven.  I have almost given up, but seeing your results have given me some hope.


I gather you still live in the Bay area?  I wonder if you or anyone with the fortune to live in one of the most beautiful places on this planet can tell me what bread I had from Tartine.  I was given a half loaf of what must have been a pretty large boule. The crust was a lovely dark color, the crumb was very open and glossy.  There was no hint of any exotic flours used;  it had a moderate sourdough flavor.  It reminded me of the miche that I saw in steve's (breadcetera) site.  It would give me a great boost in confidence to be able to bake something close to it.

dmsnyder's picture
dmsnyder

I don't live in the Bay Area, actually. I'm 180 miles from SF.


I have eaten at Tartine, but I can't help you with the specific bread about which you asked. Sorry.


David

SylviaH's picture
SylviaH

WOW...I lost a day somewhere...you have been very busy in the kitchen...all your loaves are beautiful!


Sylvia

dmsnyder's picture
dmsnyder

What a coincidence! I feel like I "lost a day," too, but I know where - in the kitchen, baking those breads!


Well ... I really can't say the day was "lost." :-)


David

Rosalie's picture
Rosalie

Your loaves are beautiful again.  And your photography is also wonderful - focus, lighting, depth of field.


Rosalie

dmsnyder's picture
dmsnyder

The camera (Canon SD990 IS) and Photoshop Essentials ver. 2 deserve much of the credit for the photos. I'll humbly accept credit for the breads. :-)


David

Rosalie's picture
Rosalie

You can't give Photoshop Essentials credit for focus, lighting, and depth of field.  Even if you used the camera as a point-and-shoot, you did a great job.  Point-and-shoot doesn't mean easy-great-photos.


Rosalie

dmsnyder's picture
dmsnyder

I'll admit to being a really good pointer, and I am a virtuoso button pusher, without a doubt. ;-)


David